More From Magnolia: Recipes from the World Famous Bakery and Allysa ToSimon and Schuster, 9 มี.ค. 2010 - 160 หน้า A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings -- patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen. Whether it's a birthday cake, weekend breakfast treats, or sweets for a bake sale, you'll find simple and delicious recipes to delight family and friends on all occasions in More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen. Beginning with the ever-popular cupcakes and frostings, you'll find the much-requested recipes for the mouthwatering Magnolia's Famous Banana Pudding and sinfully rich Red Velvet Cake with Creamy Vanilla Frosting, all with helpful hints that let you achieve the same sweet results as the bakery. In the well-loved Magnolia style, Allysa Torey brings you new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting, Peaches and Cream Pie with Sugar Cookie Crust, and Apple Tart with Hazelnut Brown Sugar Topping. You'll also find breakfast treats like Cream Cheese Crumb Buns and Blueberry Coffee Cake with Vanilla Glaze; and afternoon snacks like Black Bottom Cupcakes, Walnut Brown Sugar Squares, and Oatmeal Peanut Butter Chip Cookies. From Banana Cake with White Chocolate Cream Cheese Icing to Heavenly Hash Ice Cream Pie, these are the desserts that Allysa makes for friends and family at home -- unfussy, straightforward, and simply delicious. Illustrated with eight pages of beautiful color photographs, as well as black-and-white stills that capture the daily life of the bakery, More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things. |
เนื้อหา
| 1 | |
Apple Tart with Hazelnut Brown Sugar Topping | 53 |
Cheese Pies and Cheesecakes | 67 |
Black Bottom Cupcakes | 83 |
Ice Creams and Icebox Desserts | 103 |
Icings Frostings and Sauces | 115 |
Metric Equivalencies | 129 |
ฉบับอื่นๆ - ดูทั้งหมด
More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's ... Allysa Torey ชมบางส่วนของหนังสือ - 2012 |
คำและวลีที่พบบ่อย
1½ cups 350 degrees 350-degree oven Add the dry Add the eggs Add the sugar bakery baking powder baking sheet baking soda brown sugar browned and fragrant Buttercream cake tester inserted Caramel cheesecake chopped toasted pecans coarsely chopped toasted coconut combine the flour cookies cool completely cream cheese cream cheese filling cream the butter crumbs crust cup 2 sticks cup coarsely chopped cup firmly packed cup sugar cupcake cups all-purpose flour dry ingredients egg yolks electric mixer evenly firmly packed light Grease and lightly heavy cream ice cream large bowl large eggs layers light brown sugar Magnolia Bakery medium speed medium-size bowl mixture oven for 15 oven to 350 packed light brown pecans see Note Preheat oven prepared pan recipe refrigerator Remove room temperature small bowl Sprinkle Stir STREUSEL sugar until smooth tablespoons teaspoon baking soda teaspoon vanilla extract toast the pecans whipped cream white chocolate wire rack
บทความที่เป็นที่นิยม
หน้า 11 - Add the eggs one at a time, beating well after each addition. Add the flour and the lemon and vanilla extracts.
หน้า 13 - Pour the batter into the prepared pan and bake for 60-70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 1 hour.
หน้า 13 - In a bowl stir together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the egg substitute slightly with an electric mixer, then stir in the flour mixture.